Make Giuseppe's traditional Sicilian pesto pasta

Recently updated on April 30th, 2024 at 05:51 pm

Giuseppe is part of our Italian team of Travel Directors, and has been in the Trafalgar family since 2017. He says, “My favourite place to take our guests is Sicily. I love showing them Sicily because I am Sicilian – so I’m showing off my home – but also because Sicily is an island where cultures have merged over 2500 years. It isn’t too much of a mainstream tourist destination, so it’s very much still possible to enjoy meeting the local people and tasting the delicious food they prepare.”

This recipe is classic Sicilian fare, best enjoyed with a refreshing Aperol Spritz. “What makes this recipe so special is that it’s easy to make, uses fresh, simple ingredients and is good for every season!”

You will need:

• 350 grams/12 oz. Fresh Tomatoes

• 30 grams/1 oz Washed Fresh Basil

• 30 grams/1 oz Peeled almonds

• 2 tbs Parmesan or Pecorino Romano

• 2 Cloves of Fresh Garlic

• Extra Virgin Olive Oil Salt

• Linguine or Penne Rigate  

  Method:

  1 – Pop your tomatoes in boiling water for around a minute

  2 – Drain tomatoes, peel, and remove seeds and excess juices.

  3 – Add the tomatoes, basil, almonds, cheese and garlic to your blender

  4 – Pour in around “one finger’s worth” of extra virgin olive oil to your blender

  5 – Add an ice cube (if your blender has a strong blade) and blend until smooth

  6 – Cook your chosen pasta in boiling salted water, whilst warming your pesto in a separate pan.

  7 – A few minutes before the pasta is ready, drain, add warmed pesto and a little boiling water

  8 – Stir and toss until pasta is ready

  9 – Serve topped with a few cherry tomatoes and some fresh basil leaves